Cherry Focaccia: fun to make and eat

... Cherry focaccia demolition work. Photos: Claire Thomson

Over the years, I cooked a lot of bread. With bakers, leaders and children. A session of cooking with the care of my daughter turned oven on his head, there was none of this quiet, rhythmic hammering, Ethereal puffs flour and regular sound of dough being cut, weighed and shaped. Instead, we had flour in the form of snow, macabre sprinkled faces and paste that grew more mutilated as children huddled together. For a child, bread dough is simply beige playdough. You push, flatten, stick things inside and ride to.

Kids love touch kitchen sessions. A spoon is nice enough, but is much more enjoyable to get your hands between her and squidge and feel food slip between your fingers to three-year-old sausagey. After the uprising of any sense of cooking prowess, I got to the door and rather liking the fact that Lego cars were off-road through my dough, I'm surprised that nothing resembling a bread made in then out of the oven at all.

With children or without them, to make the focaccia. It will put you in a good position for very many picnics, dinners, trips by car and General monotone hunger. A primitive form of pizza, focaccia is a simple raised dough sprinkled with taste, smothered with oil of olive and baked.

It is the process of flattening, flavourings and feed dough that makes a wonderful thing of focaccia. With fingers as the firm clutches to dimple the resurrected dough, you can then add whatever you want these pockets. Hard herbs (Rosemary, Sage and thyme) work well. As does the cooked pumpkin, onions, aubergines, peppers or olives. Simple rock with coarse salt and olive oil is fantastic. But with cherries in season have opted us for a fruit focaccia and took it to the Park to be razed after school. Similarly, pitted and chopped apricots or peaches would work well enough.

Paste

1 kg of strong white bread flour
quick release lever 10g of yeast
15g salt
2 tbsp olive oil, plus additional fees to oil paste
600ml of warm water

Trim

About 20 cherries (as much as you hear it in stone and stud your bread)
1 or 2 tbsp. of sugar powder
5 tbsp. olive oil (or about)

Preheat the oven to 250 degrees/gas mark 10.

In a large bowl, combine the flour, yeast and salt.

Add oil and warm water and spoon allows to collect all the ingredients into a rough paste.

Turn out the dough on a work plan lightly floured. Ideally, you want the dough stickier as possible and should not add too much flour to start kneading - wetter dough, the better. It will get easier and less sticky that you knead.

After 10 minutes of pushing and folding the dough in to itself relatively vigorously, it should be smooth and elastic and should not tear when rubbing with your thumb.

A tub plastic edges high oil - I use a tub of ice 4lt - to prove the dough in (I find it helps with gravitational hiking). Cover with a clean cloth and prove in a warm place for 1 to 1.5 hours until it has doubled in size.

Oil a baking sheet and carefully tip the top dough. Roll once with a rolling pin to the left and once to the right of the center of your dough. Do not flatten - you just want it forms outward along the Tin.

Cover with a towel and let stand again for 40 minutes.

Press with the fingers as the firm clutches on the surface of the dough down (taking care not to go through the Pie Tin).

Push the cherry halves deep into mark's finger holes. With generously olive oiled hands gently wipe the entire surface of your bread. Sprinkle evenly with the spoon or two of sugar.

Bake in the oven for 10 minutes at 250 degrees/gas mark 10 and then turn down oven to 190 degrees/gas Mark 5 and cook in the oven for a minute yet twenty, until that crust and golden brown.

The bread should sound hollow when tapped by below.

Unmold on a rack and sprinkle immediately about 3 tbsp. of olive oil to the hot bread to soak up.

Allow to cool slightly before from the cut.

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